Cloves are the aromatic flower buds of the tropical tree, Syzygium aromaticum which belong to the Myrtaceae family and is native to the Maluku Islands in Indonesia.
The bioactive compounds in cloves – flavonoids, hexane, methylene chloride, ethanol, thymol, eugenol and benzene contribute towards its antioxidant, hepatoprotective, anti-microbial and anti-inflammatory properties.
- Clove cleans the tongue, palate and upper part of the throat of any bacteria or decaying matter and its strong aromatic qualities alter the smell within the mouth.
- Eating cloves with meals decreases insulin resistance and enhances the effect of gastrointestinal hormones responsible for satiety and decreased gastric emptying rates.
- Cloves contain bone-friendly nutrients like manganese (essential for synthesis of connective tissue in cartilage and bone), omega-3 fatty acid (increases calcium absorption, reduce bone loss and maintain mineral density), Vitamin C (boosts collagen production) and Vitamin K (regulates the activity of osteoclast cells).
- The high antioxidant content in cloves protect organs from the harmful effects of free radicals, particularly the liver. In the long run, metabolism increases free radical production while simultaneously decreasing the level of antioxidants in the liver.